STARTERS |
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Smoked salmon with orange dressing and avocado paté
Avocado, prawn and crab terrine Crab and mango salad with chilli lime dressing Prawn cocktail (using succulent King size prawns) served in a cocktail glass Grilled peach/fig salad with parma ham and creamy goat's cheese dressing Roast asparagus with parma ham and Parmesan Mulled pear with roquefort and toasted pecans Salad of roasted beetroot, walnuts, watercress and gorgonzola Cheese soufflé Oysters (by special request) |
MAIN COURSE |
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Beef Wellington (by special request Venison Wellington)
Superb Devon beef fillet with porcini mushroom and truffle oil paté wrapped in parma ham.
Served with new season potatoes drizzled with basil oil or potato dauphinoise
Mixed leaf salad with French dressing
Very popular for weddings and larger dinner parties.
Lamb tagine
with prunes, chilli, coriander and spice mix with sweet potato purée or couscous.
Served with a peppery green salad with lemon zest and Parmesan shavings.
Pan-roasted guinea fowl supremes
with parsley sauce served on celeriac and truffle purée
Pan-fried supreme breast of chicken
seasonal vegetables: asparagus, green beans, carrots, courgette served with a Dijon mustard and crème fraîche sauce and chopped chives
Seared duck breast with orange and Grand Marnier sauce
served with roasted celeriac and potatoes French beans and mangetout with toasted hazelnuts, orange zest dressing
Celeriac, mushroom and spinach lasagne
served with mixed leaf salad chickpea and spinach with honeyed sweet potato and coriander served with yoghurt sauce
Luxury fish pie
Whole roasted turbot or sea bream
with fine green beans, samphire and homemade lemon mayonnaise. Served with thyme-roasted potatoes.
Butternut Squash, toasted almond tagine (Vegan)
served with couscous
Superb Devon beef fillet with porcini mushroom and truffle oil paté wrapped in parma ham.
Served with new season potatoes drizzled with basil oil or potato dauphinoise
Mixed leaf salad with French dressing
Very popular for weddings and larger dinner parties.
Lamb tagine
with prunes, chilli, coriander and spice mix with sweet potato purée or couscous.
Served with a peppery green salad with lemon zest and Parmesan shavings.
Pan-roasted guinea fowl supremes
with parsley sauce served on celeriac and truffle purée
Pan-fried supreme breast of chicken
seasonal vegetables: asparagus, green beans, carrots, courgette served with a Dijon mustard and crème fraîche sauce and chopped chives
Seared duck breast with orange and Grand Marnier sauce
served with roasted celeriac and potatoes French beans and mangetout with toasted hazelnuts, orange zest dressing
Celeriac, mushroom and spinach lasagne
served with mixed leaf salad chickpea and spinach with honeyed sweet potato and coriander served with yoghurt sauce
Luxury fish pie
Whole roasted turbot or sea bream
with fine green beans, samphire and homemade lemon mayonnaise. Served with thyme-roasted potatoes.
Butternut Squash, toasted almond tagine (Vegan)
served with couscous
DESSERTS |
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Chocolate ginger brandy slump cake served with crème fraîche
Cappuccino semi-freddo served with chocolate sauce and toasted hazelnuts Plum or apricot frangipane tart Dairy Free Vegan Chocolate Avocado Mousse (Vegan/dairy free) Vanilla-baked cheesecake served with a summer berry compote Macademia nut and caramel cheesecake Sticky toffee pudding served with double cream Pavlova roulade filled with rose-scented whipped cream, pistachio nuts and raspberries Lemon syllabub Summer Pudding |
Please inform Tamsin of any persons with specific food allergies or dietary needs.
TAMSIN’S WILD THYME HAS PUBLIC & PRODUCTS LIABILITY INSURANCE PROVIDED BY NCASS
TAMSIN’S WILD THYME HAS PUBLIC & PRODUCTS LIABILITY INSURANCE PROVIDED BY NCASS